Sakkarai Pongal or sweet Pongal is a popular sweet dish from South India. It is usually made during festivals especially for Pongal or navratri. Pongal is one of the most popular four day long harvest festival celebrated in Tamil Nadu. You also get it as a prasadam (food offered to God) in temples. Sweet Pongal is prepared with a combination of rice, lentil and jaggery.
I always loved the way my grandma used to make it by adding milk and edible camphor to it. Traditionally, this dish is cooked in large bronze vessel known as Vengala Panai on a low flame. I’m sharing an easy method to Sakkarai Pongal today. So, sharing the recipe and hope you all try it out this festive season.
We can also prepare sakarrai pongal using millet rice. Click here to check the recipe for the same.
Sakkarai Pongal Recipe
A Traditional sweet dish from South India made with rice, lentil cooked with jaggery.
- Raw rice - 1/2 cup
- Moong Dal / split and dehusked green gram lentil - 2 tbsp
- Jaggery - 3/4 cup powdered
- Cardamom powder - 1 tsp
- Edible camphor - a pinch
- Milk - 1/4 cup
- Ghee - 1 tbsp
- Cashewnuts - 12
- Raisins - 12
Clean rice and lentil under water nicely. Add in a steel pan with 1+1/2 cup water and pressure cook it.
In a heavy bottom pan, add the grated jaggery and 1/4th cup of water. Melt the jaggery. Strain jaggery water and keep it side.
Add ghee in the heavy bottom pan and roast cahsews and rasins.
Add the cooked rice-moong dal mixture and the melted jaggery syrup. Mix well.
Cook on a low flame for 5 minutes and lightly stir in between. Add the milk and keep mixing till the ghee separates on the sides.
Remove from the gas stove and add camphor and cardamom powder. Mix it well and serve,